Roasted Potato & Lentil Buddha Bowl
This nourishing Roasted Potato & Lentil Buddha Bowl features roasted broccoli, crispy lentils, kale, lemon tahini dressing, almonds, and pomegranate seeds. A hearty, vegan-friendly meal!
Craving a nourishing and hearty dinner? This Roasted Potato & Lentil Buddha Bowl is the perfect meal. I’ve been enjoying this bowl all winter and finally decided to share the recipe with you on the blog!
As someone who’s plant-based, most of my meals look like this: greens, veggies, plant-based protein, nuts, and a creamy dressing. There’s just something about a warm roasted veggie bowl that gets me every time! And this Roasted Potato & Lentil Buddha Bowl checks all those boxes.
Packed with roasted broccoli, potatoes, and crispy lentils on a bed of tender kale, it’s drizzled with a creamy lemon tahini dressing and topped with sliced almonds and pomegranate seeds for a tangy touch.
It’s the ultimate cozy, hearty meal—loaded with nutrients and entirely wholesome.
Perfect for weeknights or chilly evenings, this easy plant-based meal comes together quickly. Nearly all the ingredients roast on a sheet pan while you prepare the kale and the creamy dressing that really ties everything together. Seriously, it’s that easy!
Why You’ll Love This Roasted Potato & Lentil Buddha Bowl
- Nutrient-Packed: Filled with wholesome ingredients like roasted broccoli, gold potatoes, and tender kale. The lentils offer a great source of plant-based protein to keep you full!
- Plant-Based Goodness: A naturally plant-based, gluten-free meal that’s nourishing and healthy.
- Zesty Dressing: Do not skip the dressing! It’s seriously the best part (in my opinion). It ties everything together and compliments all the flavors so well!
- Easy to Make: Perfect for busy weeknights or meal prep.
Ingredients Needed
Scroll down to the recipe card to get the full recipe with measurements.
- Olive Oil: To roast the veggies.
- Gold Potatoes: I love using gold potatoes for their creamy texture when roasted.
- Broccoli: Getting in our greens!
- Lentils: Make sure to use cooked lentils (either pre-cooked or from a can). Lentils are a great source of plant-based protein.
- Curly Kale: The base of the buddha bowl, providing various essential vitamins and minerals.
- Seasonings: salt, onion powder, garlic powder, smoked paprika, and black pepper.
- Lemon Tahini Dressing: This creamy dressing ties everything together! It’s so good, I always have a batch ready in my fridge.
- Pomegranate Seeds: For a pop of sweetness and color.
- Sliced Almonds: A crunchy topping to garnish the bowl.
How to Make Roasted Potato & Lentil Buddha Bowl
- Preheat the Oven: Set the oven to 400°F and line a baking sheet with parchment paper.
- Prepare the Veggies: In a large bowl, toss the chopped gold potatoes and broccoli florets with olive oil, salt, onion powder, garlic powder, smoked paprika, and black pepper. Spread the seasoned vegetables evenly over ¾ of the prepared baking sheet. Add the cooked lentils to the same bowl, drizzle with olive oil, and season with a pinch of salt and pepper. Toss to coat the lentils evenly, then spread over the remaining ¼ of the baking sheet.
- Bake the Veggies: Bake everything in the oven for 35-40 minutes, tossing the veggies and lentils halfway through.
- Make the Lemon Tahini Dressing: In a small jar or bowl, combine all the ingredients for the lemon tahini dressing. Whisk until smooth, adding water as needed to achieve a creamy, pourable consistency.
- Prepare the Kale: Remove the stems from the kale and wash thoroughly. Cut into bite-sized pieces, then sauté in a pan over medium heat with 2 tablespoons of water for about 3-5 minutes, until wilted and vibrant green.
- Assemble the Bowl: Time to assemble! Start by layering a base of sautéed kale, followed by the roasted potatoes, broccoli, and crispy lentils. Drizzle with the lemon tahini dressing and top with pomegranate seeds and sliced almonds. Enjoy!
Customize Your Buddha Bowl
While this recipe is delicious as is, there are plenty of ways to make it your own!
- Swap the Potatoes: Try sweet potatoes!
- Switch Up The Veggies: Swap the broccoli for cauliflower, brussels sprouts, or roasted portobello mushrooms.
- Add a Grain: Don’t have kale? Substitute it with with quinoa or brown rice for a hearty base.
- More Protein: Top it with baked tofu, tempeh, or chickpeas for an extra protein boost.
More Healthy Dinner Recipes
- Chickpea, Sweet Potato and Lentil Curry
- Quinoa Stuffed Sweet Potatoes
- Baked Tofu, Spinach & Chickpea Quinoa Bowl
- Creamy Vegan Tuscan Soup
- Hidden Veggie Vegan Mac & Cheese
If you make this recipe, please be sure to leave a comment and ★★★★★ star rating below letting me know how you liked it! This helps others find my recipes. I appreciate your support, as always. xo, Megan
Roasted Potato & Lentil Buddha Bowl
Ingredients
for the roasted veggies
- 4 gold potatoes, cut into cubes
- 2 heads broccoli, cut into florets
- 1 cup cooked lentils
- 1 tablespoon olive oil
- ½ teaspoon salt
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon smoked paprika
- ¼ teaspoon black pepper
For assembling
- 4 stems curly kale
- 1 batch lemon tahini dressing
- pomegranate seeds, for garnish
- sliced almonds, for garnish
Instructions
roast the veggies
- Preheat the oven to 400°F and line a baking sheet with parchment paper.
- In a large bowl, toss the chopped gold potatoes and broccoli florets with olive oil, salt, onion powder, garlic powder, smoked paprika, and black pepper. Spread the seasoned vegetables evenly over ¾ of the prepared baking sheet. Add the cooked lentils to the same bowl, drizzle with olive oil, and season with a pinch of salt and pepper. Toss to coat the lentils evenly, then spread over the remaining ¼ of the baking sheet.
- Roast everything in the oven for 35-40 minutes, tossing the veggies and lentils halfway through.
Make the Lemon Tahini Dressing
- In a small jar or bowl, combine all the ingredients for the lemon tahini dressing. Whisk until smooth, adding water as needed to achieve a creamy, pourable consistency.
Prepare the kale
- Remove the stems from the kale and wash thoroughly. Cut into bite-sized pieces, then sauté in a pan over medium heat with 2 tablespoons of water for about 3-5 minutes, until wilted and vibrant green.
Assemble the Bowl
- Time to assemble! Start by layering a base of sautéed kale, followed by the roasted potatoes, broccoli, and crispy lentils. Drizzle with the lemon tahini dressing and top with pomegranate seeds and sliced almonds. Enjoy!
This was amazing. So many different things in it and since I knew the dressing as is for me was too bitter, I added more maple syrup and then blended it so it was creamy. Delicious! #happyholidays
I really enjoyed it and thought it was very tasty. Will definitely have it again. #happyholidays
I’m so happy you loved it! Thanks for sharing your review, Marcia 🙂